2023-11-25 19:08
Also great for Easter of course! Secretly sorry Christmas is over so soon? Well I am, because I so love to bake my stollen! That is why I came up with these 'stollen bollen'. They are a delu… Read More
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Weekend Bakery – The Place For The Ambitious Home Baker Blog
trifles.nl
The place for the ambitious home baker
2023-11-22 10:32
I did not find blondies that interesting compared to brownies. Just before last Christmas I thought of a combination that turned out so well, it is now already a favorite Read More
2023-11-09 12:23
Voor dit recept gebruiken we biologische ingrediënten van goede kwaliteit, inclusief de suiker. Wij denken dat het een heerlijke diepte van smaak heeft. Niet minder Read More
2023-11-08 16:21
It goes with (almost) anything! Make a jar and be happy! Read More
2023-05-05 12:13
With good ingredients you make yourself the most delicious marzipan. With the Holiday season on the way it's the perfect time for it! The best tip I can give you is to grind the almonds with… Read More
2020-11-16 07:52
The coming months we will take a break from posting recipes and answering comments on our Weekend Bakery site.
Due to recent events our priorities have shifted and we need to Read More
2020-05-16 08:34
A personal quest - It all started with a gnome. A gnome taking form as a bread baking machine, which rises at night instead of me, throwing a couple of wooden blocks into the oven to start g… Read More
2020-05-14 19:39
English translation coming soon!
Een persoonlijke zoektocht
Het begon allemaal met een kabouter. Een kabouter in de vorm van een broodbakmachine, die voor mij ’s nachts opstaat, wat… Read More
2020-05-08 09:35
These buns are the perfect balance between light and airy and full of fiber. The crumb has such a nice bite and the taste is interesting on its own, slightly nutty with a hint of natural swe… Read More
2020-04-17 12:23
In these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the signific… Read More
2020-04-07 18:52
Stefano has been sharing his recipes and pictures with us for some time now and he is a more than excellent home baker. We wanted to share with you what he wrote about the situation in Italy… Read More
2020-03-12 12:39
Onze trouwe, fruitige rogge zuurdesemcultuur Click here for the English version Er is veel geschreven over zuurdesemculturen. Je kunt uitgebreide artikelen vinden over hoe je je eigen starte… Read More
2020-03-03 08:51
In 2010 we started to share our baking adventures, recipes and experiences as weekend micro bakers with a still small but ever growing baking community. A decade on, it seems everybody is ba… Read More
2019-12-16 20:30
This bread has been two years in the making, mainly in our heads and more recently in our ovens. We are truly very happy with this recipe. It was inspired by a phrase in Dutch that goes 'Ouw… Read More
2019-12-03 10:38
We use the no knead method for this dough, so no mixer needed! This recipe is a fun variation on our no knead brioche, making 6 individual baskets that look very dainty. For this recipe we u… Read More
2019-07-28 12:45
We had heard of a sweet pizza 'invented' by Gordon Ramsay before. It contained lemon curd, crème fraîche and basil and the buzz was it should be amazing. So our last pizza bakin… Read More
2019-07-05 20:13
Surprised you just don't seem to get the baking results you are aiming for? Take a look at our list. Did you take all these things into account or did you just wing it? Read More
2019-07-04 15:58
We want to share some short clips with you of our pizza baking. Since we got our portable outdoor oven, we have been experimenting and baking different styles pizza and also pita bread. We a… Read More
2019-02-26 19:36
A simple method with great result for this one day sandwich loaf. All you need is good quality ingredients. We love to cut our own sandwiches a bit thicker as you can see. Gives you somethin… Read More
2019-01-25 19:20
Dit brood is twee jaar in de maak geweest, voornamelijk in ons hoofd en meer recent in onze ovens. We zijn echt heel blij met dit recept. Het werd geïnspireerd door de uitdrukking 'Ouw… Read More
2019-01-23 16:52
This is the Dutch translation of our recently publised recipe for a sandwich loaf.
Een relatief eenvoudige en snelle methode met geweldig resultaat. Het enige dat je nodig hebt voor ons fav… Read More
2019-01-22 13:20
Big muffins can be such a meal, but these smaller size muffins are indulgent yet modest to serve guests. They are very easy to make and the rewards are big. They have such a wonderful consis… Read More
2018-12-22 18:54
it's your chance to be a Star Baker! A fun and easy Holiday recipe and we know children love to help with baking and eating. The added quince jelly (you can use honey of course) gives the do… Read More
2018-12-03 15:35
We translated this earlier posting about proofing baskets in Dutch to English because of questions we got from novice bakers, about what type of baskets to use and how to use them. If you ar… Read More
2018-10-30 20:25
'Tis the season to use pumpkin! Hope you like these fluffy buns with added pumpkin, olive oil and a bit of honey. This partly overnight method, with the smaller amount of yeast, the added vi… Read More
2018-08-12 19:52
Last weekend it was back to the pizza baking and dough making. Next to sharing some more pizza baking clips live from the Roccbox pizza oven, we also want to dish out our pizza dough Read More
2018-07-31 19:33
We always agreed that once we have enough space, we will build a pizza oven in the garden. We realized this would be a big undertaking, involving a lot of work, money and time. So, at some p… Read More
2018-03-16 14:55
I was spoiled. Spoiled with, in my eyes, the best bread that existed. Willem grinded the grain, mama baked sourdough bread and I was allowed to help. The road from grain to bread was somethi… Read More
2018-02-07 17:57
Just like pizza, this 'pie' was baked in the flames of a wood-fired oven, mainly to test the heat and see if it was ready for the actual bread. Flammkuchen is as versatile as pizza but there… Read More
2017-11-26 19:23
Let us share with you the way we like to make choux! As a baker it is really essential (and lets not forget fun) to learn the skill of cooking and baking this pastry because with it, you can… Read More
2017-07-12 19:17
Stefano is a very enthusiastic baker friend and fan of our recipes. he has already shared several of his excellent bakes with us, also in the yourloaves section of our site. We envy him a bi… Read More
2017-05-23 10:58
The average cookie you buy in the shops is baked until it is completely dry and crisp. This also applies to the chocolate chip cookies you find in supermarkets. As home bakers we are very l… Read More
2017-04-13 16:24
A lot of (first time) croissant bakers ask pretty much the same questions when tackling this challenging pastry. We composed a list of the top questions with our answers. Pretty sure your qu… Read More
2017-02-10 09:24
This is the Dutch translation of our English recipe.
Grote muffins kunnen zo'n maaltijd zijn, maar deze kleinere muffins zijn verrukkelijk en bescheiden tegelijk. Ze zijn heel gemakkelijk… Read More
2016-11-25 19:03
We can tell you with confidence, everybody loves these bites. Rondo dough is so addictive, buttery soft with crunchy edges, like relishing fresh Dutch Read More
2016-10-23 09:02
Net als pizza werd flammkuchen van oudsher gebakken in de vlammen van een houtgestookte oven. De versie die we hier presenteren, is een klassieker met room, pancetta en veel uien Read More
2016-10-22 12:53
Geïnspireerd door een aflevering van 'Great British Bake Off', konden we het niet laten om Kouign-amann te maken. Achter deze intrigerende naam schuilt een regionale speci… Read More
2016-10-21 09:53
Het gemiddelde koekje dat je koopt, ook de choc chip cookies in de supermarkt, is volledig uitgebakken. Maar andere texturen maken een koekje interessanter en vooral ook lekkerder. Als thuis… Read More
2016-10-20 18:21
Na het bakken van vele pains rustiques kun je zeggen dat we dit recept tot in de puntjes hebben geperfectioneerd. Natuurlijk is dit vervolmaken gedaan op basis van onze technieken, ingredi&e&hell…Read More
2016-10-10 21:27
With this fast version of our original croissant recipe we want to show you how to do it all in one day and still get a very satisfying result. Plus our tips on retarding and freezing your c… Read More
2016-08-07 14:40
Maybe you know them from a holiday in Brittany or Normandy, tasty French sablé cookies with a gentle crunch and delicious buttery taste. 'Sable' actually means Read More
2016-06-08 20:41
This slimmer version of the French baguette came about after some experimenting with different types of preferment and flour. The result is a very tasty, crunchy, somewhat chewy and you coul… Read More
2016-04-07 09:20
For a while now, we have been having fun making the French fougasse. This bread and the crust to crumb ratio is just perfect to accompany all kinds of spreads, dips and soups. This is basica… Read More
2016-04-06 19:34
Gluten have been getting a lot of bad press. But what are gluten? Gluten are the main structure builders in your bread, they hold the air and give your bread a chewy and elastic texture. Whe… Read More
2016-02-05 10:20
For a while now, we have been having fun making the French fougasse. This bread and the crust to crumb ratio is just perfect to accompany all kinds of spreads, dips and soups. This is basica… Read More
2015-12-24 22:41
This is a journey to find the ultimate panettone recipe, like we did with our croissants. So we start the panettone adventure this Christmas. We included the initial recipe that has already… Read More
2015-11-22 13:16
You may ask yourself: As a home baker, do I really need this baker's percentage stuff to make a good loaf of bread? The answer is no, you don't. But, if you are fond of numbers and want to k… Read More
2015-11-21 19:22
One of my favorite festive cookies to bake. The taste and feel of the dough is so delightful you have to be careful not to eat the lot before you get any baking done! >> Read More
2015-10-22 07:06
I don't know what's the best bit about these pumkin buns, making or eating them. The whole process is such fun, on your own or with a few enthusiastic... >> Read More
2015-06-30 16:04
Giving you our top tips to enhance your bread baking, based on our own experience. These rules have guided us and have helped us to improve our baking a lot over the years... >> Read More
2015-04-06 09:56
Misschien ken je ze wel uit Normandië, die lekkere Franse sablés met een zacht knappertje en heerlijke botersmaak. Je kunt ze perfect zelf maken en dan smaken ze eigenlijk nog be… Read More
2015-04-05 08:16
Deze slankere versie van de Franse stokbrood kwam tot stand na wat experimenteren met verschillende soorten voordeeg en bloem. Het resultaat is een zeer smakelijk, knapperig stokbroodje met… Read More
2015-04-03 15:30
We hebben al een tijd enorm veel plezier met het maken van fougasse, de Provençaalse versie van de Italiaanse focaccia, ook een platbrood maar in veel opzichten toch heel anders.
Dit… Read More
2015-04-02 07:33
Kerstkoekjes bakken. Niet moeilijk, wel heel erg leuk en gezellig! Een van mijn absoluut favoriete kerstkoekjes, deze verse sterretjes met intense botersmaak, knapperig en smeltend tegelijk… Read More
2015-04-01 18:19
Een overzicht van adressen waar enthousiaste beginnende en gevorderde broodbakkers terecht kunnen voor een workshop, zowel op locatie als online. Suggesties voor workshops kun je... >> Read More
2015-03-29 20:08
This interestingly named concoction is a regional specialty of the Bretagne region in France. After trying out a few different combinations, we came to the perfect sugar and salt ratio to gi… Read More
2015-03-11 20:36
We have been making steamed buns once in a while for over two years now. The results of making our own have been mostly good. We have to be honest, the folding... >> Read More
2015-01-25 18:52
This is not exactly a baking recipe of course but you really have to try this anyway! It is so amazing and delicious, this soft, melt in your mouth fudge that we did not want to keep the rec… Read More
2014-11-26 19:05
Met deze tips, op basis van onze kennis en ervaring, willen we je helpen met het bakken van het beste zuurdesembrood. Belangrijkste advies bij het werken met zuurdesem: Neem de... >> Read More
2014-11-25 09:54
This recipe is a variation on the cinnamon bun recipe. It is hard to choose which one we prefer. The combination of good quality cherries and real almond... >> Read More
2014-11-24 13:58
Voor ons is het bakken van kerstbrood een favoriet onderdeel van de kersttijd. Ons recept voor kerstbrood is ons dierbaar. Het is niet een brood dat wil imponeren met een uitgebreide lijst v… Read More
2014-11-10 20:44
You could call this our version of a 'kletzenbrot' but without the 'kletzen'. Kletzen is the Austrian word for a type of dried pear. We can highly recommend making it in the weeks leading up… Read More
2014-11-10 20:44
You could call this our version of a 'kletzenbrot' but without the 'kletzen'. Kletzen is the Austrian word for a type of dried pear. We can highly recommend making it in the weeks leading up… Read More
2014-10-30 20:09
Our first attempt at making butter was a deliberate one and it turned out as planned. Lovely fresh butter, a plain version and a version with a hint of coarse salt. To make it a little bit m… Read More
2014-10-12 08:07
The shape of this little French cake is said to derive from the traditional rectangular mold, which resembles a bar of gold. This recipe is basic, but oh so good (the simple things usually a… Read More
2014-09-05 19:21
If you are an indulgent baker you are going to love this recipe! We make cinnamon buns regularly, Dutch style, Norwegian ones, we love them all. And we also love making... >> Read More
2014-08-25 16:30
En met dit recept maak je meteen twee BB’s! Click here for English version Voor mensen die, om verschillende redenen, geen baguettes kunnen of willen maken, is dit brood een geweldig a… Read More
2014-08-20 12:08
It is important to prepare your banneton before use to avoid dough sticking incidents, but above all to get great looking loaves! This is especially true... >> Read More
2014-08-19 18:57
A while ago we took a closer look at the percentage of salt we put into our bread. If you are a big bread eater, chances are high you get a lot of your daily salt... >> Read More
2006-06-07 11:16
A slight diversion from bread baking. After a quick visit to Belgium over the New Year, lured in by the delicious smell of waffles several times, we could not help but go on a quest again an… Read More
2006-06-07 11:16
A fairly simple process for this yeast based loaf made with semolina to give it some extra gluten oomph. Yet, with the added toasted sesame seeds, it yields a more interesting loaf and with… Read More
2006-06-07 11:16
The dough from our French croissant recipe can be used for a lot of other delicious bakes. From pain au chocolat to all kinds of wonderful Danish. The success of all these... >> Read More
2006-06-07 11:16
Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and… Read More
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